2 pounds potatoes. I would suggest yukon gold or red, but sweet or purple potatoes might be good too.

¼ cup Lemon Cayenne KeVita

3 tablespoons miso

1 teaspoon dijon mustard

2 teaspoons Sriracha hot sauce

¼ teaspoon sea salt, or to taste

generous grating of black pepper

Instructions

Wash the potatoes well and cut them in to bite sized pieces. Try to keep your pieces about the same size so they cook at the same speed. Bring a pot of water to boil, add the potatoes, and cook until they are tender when pierced with a fork. The time will depend on the size of the potatoes. Mine took 25 minutes.

Drain your potatoes and rinse them with cold water to cool them down enough to handle.

Whisk together the remaining ingredients in a small bowl. Pour over the potatoes and mix well. Check flavor and add more miso, sriracha, mustard, pepper or salt to taste.

Heat a non-stick pan over medium heat and spray with spray oil.

Dump the whole mess of potatoes and sauce in the pot and cook on high. You want your potatoes to be an even layer in the pan, and to cook until the sides are brown and crispy. I let mine crisp for ten minutes, and then flipped them and cooked the other side for ten more.